Chocolate Orange Cheesecake
A delightful cheesecake combining rich chocolate and zesty orange for a decadent dessert experience.
Ingredients
Crust Ingredients
- 1.5 cups crushed chocolate cookies For the base
- 0.5 cups unsalted butter, melted
Cheesecake Filling Ingredients
- 32 ounces cream cheese, softened (4 packages)
- 1 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cups sour cream
- 0.5 cups heavy cream
- Zest of 2 oranges For added flavor
- 0.5 cups fresh orange juice
- 1 cups semi-sweet chocolate, melted and slightly cooled
- Pinch salt
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the crushed chocolate cookies and melted butter, mixing until the crumbs are moistened.
- Press this mixture into the bottom of a 9-inch springform pan to create an even crust.
- Bake for about 10 minutes, then let it cool slightly.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract, sour cream, and heavy cream, beating until smooth.
- Gently fold in the orange zest and juice until fully incorporated.
- Carefully mix in the melted chocolate until no streaks remain.
- Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
- Bake in the preheated oven for about 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to prevent cracking.
- After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before unhinging the springform pan.
Notes
Garnish each slice with a drizzle of melted chocolate or a dollop of whipped cream for enhanced presentation. Fresh orange slices or zest can add a pop of color. Store leftover cheesecake in the refrigerator for up to a week, or freeze slices for up to three months.